Fermented Cranberry Relish
- 450g fresh cranberries
- Rind and juice of 1 large (well-scrubbed) orange
- 80g honey (if you use unpasteurized honey this will help aid fermentation)
- 1 heaped teaspoon grated ginger
- 1 cinnamon stick
- 1tsp sea salt
Wash and dry the cranberries.
Place the berries in a food processor and coarsely chop (do not reduce to a puree).
Add the grated ginger, orange zest, orange juice, honey and salt then briefly whizz to combine. Taste and adjust flavourings if necessary.
Pack tightly into a sterile wide-mouth jar and add the cinnamon stick. Cover and leave out at room temperature for 1 day to begin to ferment.
Using a clean spoon (to avoid putting bacteria into your relish), taste the relish. If you are happy with the flavour, you can use it immediately. Alternatively, let it ferment for an additional day or two, to allow it to further develop its flavour.
When you are happy with the flavour, store the jar in the fridge and use within two weeks.
A delicious, fresh accompaniment to the Christmas meal itself and all the leftovers!
Recipe based on an original by www.rebeccawood.com .